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Ingredients:
3 large eggs
½ small package of basil leaves
6 pitted Kalamata olives
1 tablespoon extra virgin olive oil
1 teaspoon of apple cider vinegar
Directions:
1. Boil eggs for 8 minutes, then cool in cold water. Peel and cut in half. Remove the yolks.
2. Combine basil, olives, oil, vinegar and ground pepper in a small bowl. Puree with a hand blender, then place the yolks in a bowl and puree roughly. Spoon the resulting mass into the "scooped" eggs. Store in the refrigerator. Delicious!
Yield: 3 stuffed eggs
Recipe: bbcgoodfood.com
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